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Sirinya, Thailand

Sirinya, Thailand

The Chaosuwanwilai family bring us this rare look at high quality coffee from Thailand. Sweet cherry and complex cocoa.

Available exclusively in our Christmas Curation.


Rich and lingering cherry sweetness.


Recommended for all brewing methods.


Before brewing, rest beans for a minimum of 7 days for filter and 14 days for espresso.

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A rare experience.

It’s a rare opportunity to have access to high quality coffees from Thailand, so we feel privileged to have a small amount of this lot from the Chaosuwanwilai family. We were taken by the well structured cup profile, being layered and complex.

The family have used an innovative method of honey processing using local yeast to manipulate the PH level, helping to better control the level of microbes during fermentation.

Their processing has encouraged a clear layered
cherry like sweetness and the quality of this lot is
unlike any other from Thailand we have tasted.

The Producer

Sirinya Coffee is family run specialty coffee farm, roastery, and coffee shop in Chiang Rai led by Oil and Goh Chaosuwanwilai. Goh comes from a family that historically grew opium, which was later replaced by coffee.

They have expanded their family’s coffee farm in the hills of northern Thailand as a way to support their local community, many of which are generational coffee farmers, most of whom are stateless and lack access to many opportunities.

Whilst these farmers have been successfully growing coffee for over 40 years, Goh and Oil share their knowledge and expertise in all aspects of specialty coffee production, starting right from the beginning with the quality of the soil and organic farming methods through to the final processing. For the coffee farmers they work with, introducing these additional steps can elevate their very good coffee to specialty grade, and with it, commanding much higher prices and access to new markets.

  • Production Data

    Produced by Oil & Goh Chaosuwanwilai
    Region - Mae Suai District
    Grown at 1450 masl
    Varietal - Typica, Bourbon & Caturra
    Harvest - March 2022
    Process - Honey Ripasso

  • Honey Ripasso

    Cherries are floated before undergoing anaerobic fermentation inside plastic barrels mixed with local yeast until the PH is about 3.5-4.0. This helps control the level of microbes rather than standard honey processing techniques. The cherry is then moved to outdoor drying racks to be sun-dried until the moisture content reaches around 15 - 20% before moving inside to a temperature-controlled drying station for a slow dry until moisture reaches 10-12%.

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